Szechuan Chicken

Not a peep out of my Hubby every time he is stuffing these fabuliciouz noodles into his mouth.

It’s like he can’t get his chopsticks to his gob quick enough!


Some of you may recall that I have a rather unhealthy obsession with my gorgeous wok, I have even taken it on holidays with us! As difficult as it would be to give up any of my kitchen loves, I think if I was forced to choose to have just one thing on a deserted island in order to cook for my family, it would be hands down my wok.

Bung your wok over a high heat & when it gets smoking hot, splash in a good glug of peanut oil, a couple of tablespoons worth. Then quickly pop in 500g of stir fry chicken strips to seal before adding in a carrot which you’ve peeled & chopped up into sticks.

When they’re cooked, whack in a finely sliced red chilli, a teaspoon of crushed garlic, 100ml of Soy Sauce (just check it’s a gluten free one if you need to), 1 & 1/2 teaspoons of raw sugar & a generous splash of Fish Sauce. Let that simmer for about 5 minutes.

Finally, throw in a packet of cooked vermicelli noodles & toss around to soak up the sauce (you could always pop the noodles into a bowl & serve over the top, whatever floats your boat) then it’s Chompin Time!


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